The best thing about cooking is the flexibility. This recipe really just inspired me to make a one pot soup. I really didn't follow the recipe closely. I cut up the vegetables (golden potatoes, carrots, celery, red onion), added chicken stock (two cups), an entire 12.5 oz can of chicken (yes, that's the flexibility part--finding shortcuts if needed) and to top it off the four cups of water. I put in the spinach and dried herbs, salt and pepper when there was ten minutes left of cooking time. I had the soup on the stove for about 45 minutes. Pretty good homemade soup!
Chicken, Spinach, and Potato Soup
1 12.5-oz canned chicken
2 cups chicken stock
4 cups water
1 large onion, thinly sliced
1 tsp garlic powder
4-6 russet, golden, or red large potatoes, cubed
1 (10 ounce) bag fresh spinach
celery stock
carrots
salt and pepper to taste
2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
My Directions:
Dice potatoes, onions, celery, and carrots. As you cut the vegetables, put them in a medium pot and cover with water. Boil vegetables until potatoes are tender, drain. Add entire can of chicken, chicken stock and 4 cups or water. Bring to a boil, again, then lower the heat down to medium low and cook for about 20 minutes longer. About 10 minutes before the soup is done, add spinach, salt, pepper and the herbs/spices. If you wish, sprinkle grated Parmesan cheese on soup at the table.
Recipe inspired by Chicken, Spinach, and Potato Soup on www.allrecipes.com
Helpful Hint: A good soup really needs salt, preferably coarse salt. If you must avoid salt, know that the flavor will be greatly diminished. Adding no-salt or low-sodium broth concentrate will help. (http://homecooking.about.com/od/specificdishe1/a/chicksouptips.htm)
1 12.5-oz canned chicken
2 cups chicken stock
4 cups water
1 large onion, thinly sliced
1 tsp garlic powder
4-6 russet, golden, or red large potatoes, cubed
1 (10 ounce) bag fresh spinach
celery stock
carrots
salt and pepper to taste
2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
My Directions:
Dice potatoes, onions, celery, and carrots. As you cut the vegetables, put them in a medium pot and cover with water. Boil vegetables until potatoes are tender, drain. Add entire can of chicken, chicken stock and 4 cups or water. Bring to a boil, again, then lower the heat down to medium low and cook for about 20 minutes longer. About 10 minutes before the soup is done, add spinach, salt, pepper and the herbs/spices. If you wish, sprinkle grated Parmesan cheese on soup at the table.
Helpful Hint: A good soup really needs salt, preferably coarse salt. If you must avoid salt, know that the flavor will be greatly diminished. Adding no-salt or low-sodium broth concentrate will help. (http://homecooking.about.com/od/specificdishe1/a/chicksouptips.htm)
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